- A head of broccoli
- A handful of lime leaves
- 1 red pepper
- A 200ml tin of coconut milk
- 1 red chilli (optional)
- 2 cod fillets
- A 200g bag of white basmati rice
- 1 tbsp Thai red curry paste
- 400ml hot water
- Sea salt
- 1 tbsp olive or sunflower oil
- Small pan with a lid
- Measuring jug
- Deep frying pan or wok with a lid
Chop the broccoli into bite-sized florets. Halve the pepper. Scoop out the seeds and white bits. Roughly chop it. Halve the chilli if using (see our tip). Flick out the seeds and white bits for a milder flavour. Finely chop it.
Slice the skin from the cod using a sharp knife (or leave the skin on if you prefer). Chop the cod into bite-sized chunks. Pop on a plate and set aside. Rinse the rice under cold water.
Tip the rice into a small pan. Add 400ml boiling water and a pinch of salt. Cover and bring to the boil. Turn the heat right down. Simmer for 8 mins till all the water is absorbed. Take off the heat. Set aside, lid on, for 4-5 mins till the rice is cooked.
Meanwhile, warm 1 tbsp oil in a deep frying pan or wok. Add the Thai red curry paste. Stir and fry for 30 secs. Add in the broccoli, pepper, chilli and lime leaves. Stir to coat in the paste for 1 min.
Gradually stir in the coconut milk. Simmer for 4-5 mins over a medium heat.
Add the cod chunks. Cover. Simmer for about 5 mins till the cod is opaque and cooked through. Stir gently halfway through. Taste and add salt if you think it needs it. Fish out the lime leaves.
Fluff the rice up with a fork and spoon onto warmed dishes. Top with the curry to serve.
Some like it hot
We’ve included a fresh chilli to go with the Thai red curry paste because Thai food is traditionally spicy. But if you like a milder curry, just leave the fresh chilli out.